Creamy Tuscan Spaghetti with Jumbo Scallops

Servings:

2–3 (double the recipe for 4–5)

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

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🛒 Ingredients

For the Pasta & Sauce:

• 8 oz (225 g) spaghetti

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 small shallot (or ½ onion), finely chopped

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach (or kale)

• ½ cup sun-dried tomatoes, chopped

• 1 cup heavy cream

• ½ cup chicken or vegetable broth

• ½ cup grated Parmesan cheese

• ½ tsp dried oregano

• ½ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

For the Jumbo Scallops:

• 8–10 jumbo sea scallops (about 1 lb / 450 g)

• 1 tbsp olive oil

• 2 tbsp butter

• Salt & black pepper, to taste

• Lemon wedges, for serving

Garnish:

• Fresh basil or parsley, chopped

• Extra Parmesan

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👩‍🍳 Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook spaghetti until al dente according to package directions.

3. Reserve ½ cup pasta water, then drain and set aside.

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Step 2: Make the Creamy Tuscan Sauce

1. In a large skillet, heat 2 tbsp olive oil over medium heat.

2. Add garlic and shallot; sauté until fragrant (about 1 minute).

3. Stir in cherry tomatoes and sun-dried tomatoes; cook for 2–3 minutes until softened.

4. Add spinach and let it wilt.

5. Pour in heavy cream and broth, stir, then reduce heat to low.

6. Add Parmesan, oregano, red pepper flakes, salt, and black pepper. Stir until smooth and creamy.

7. Toss in the cooked spaghetti, adding a splash of reserved pasta water if needed to loosen the sauce.

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Step 3: Sear the Scallops

1. Pat scallops very dry with paper towels (this is key for a golden sear).

2. Season both sides with salt and pepper.

3. Heat 1 tbsp olive oil and 2 tbsp butter in a separate skillet over high heat.

4. When the pan is hot and butter is sizzling, add scallops in a single layer. Don’t overcrowd.

5. Sear for 1½–2 minutes per side, until golden brown and caramelized. Do not overcook.

6. Remove from heat and squeeze fresh lemon juice over the scallops.

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Step 4: Assemble & Serve

1. Divide the creamy Tuscan spaghetti into bowls.

2. Top with golden scallops.

3. Garnish with chopped basil or parsley and extra Parmesan.

4. Serve immediately with garlic bread or a crisp salad.

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🌟 Tips & Variations

• Wine boost → Deglaze the scallop pan with a splash of white wine and pour over the pasta for extra depth.

• Vegetarian option → Skip scallops and add roasted mushrooms or grilled zucchini.

• Lighter version → Use half-and-half instead of heavy cream.

• Extra indulgent → Add crispy bacon or pancetta to the sauce.